ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Moroccan Lamb Kebabs with Grapes

Yield Makes 4 or 5 servings
The grapes on these kebabs caramelize on the grill, and that--along with the complex spices on the lamb--calls for a spicy, juicy wine. Serve the kebabs with hot couscous (we love the large Israeli variety). Prep and Cook Time: about 30 minutes, plus at least 1 hour to marinate. Notes: If using bamboo skewers, soak in water for 20 to 30 minutes before threading with lamb.

Ingredients

  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons minced Italian parsley
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 3/4 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon hot chile flakes
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
  • 1 pound red and/or green seedless grapes

Nutrition Information

  • calories 314
  • caloriesfromfat 40 %
  • protein 30 g
  • fat 14 g
  • satfat 3.8 g
  • carbohydrate 17 g
  • fiber 1.6 g
  • sodium 422 mg
  • cholesterol 91 mg

How to Make It

  1. In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, curry powder, paprika, cumin, thyme, coriander, chile flakes, and pepper. Add lamb and mix to coat thoroughly. Cover and chill at least 1 hour or up to 1 day.

  2. Thread cubes of lamb alternately with grapes onto 6 or 7 skewers (see notes).

  3. Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare; cut to test), 5 to 6 minutes, or just barely pink in the center (medium), 6 to 7 minutes.

  4. Transfer skewers to a platter and sprinkle with remaining parsley.

  5. Wine pairing: Juicy, spicy Zinfandel with good fruit (plums are a plus), herbs, and acid but restrained alcohol level and tannins. Best in our pairing: Ridge York Creek 2003 (Napa Valley; $28), Mayo Ricci Vineyard 2004 (Russian River Valley, CA; $30), and Seghesio 2004 (Sonoma County; $20).

  6. Flavor bridges: A jammy Zinfandel sets off the grapes caramelized on the grill, and a spicy wine matches the exotic spices in the marinade for the lamb. Acid, again, counterbalances the grilled meat, while a reasonable alcohol level and tannins--along with good fruit--keep the spice-irritation factor in check.

  7. Note: Nutritional analysis is per serving.